In article , Conan The Librarian
wrote:

My mom used to make dolmades every so often. It
seems to me that she sometimes used ground lamb for them. Is that just
my faulty memory, or did your Greek friends (or the cookbook) mention
that as an option?

It's not just an option. It's standard.

Lazarus (whose turkish next-door neighbour used to ask every year if
she could pick his vine-leaves to make dolmades, and then come round
later that evening with a plate of them.)